Photograph: Courtesy of Rosalba Gioffre
Recipe by Rosalba Gioffre, writer of Vegano Italiano
With fall on the horizon, quickly you’ll be craving pasta dishes and heartier fare. However that doesn’t need to imply heavy, endless pasta bowls. Whereas this fettuccine recipe would possibly look and sound fancy, it truly takes little time to arrange. Plus, as a result of it’s filled with veggies, you’ll get loads of vitamins in, and keep away from that too-stuffed-to-move feeling you normally get after consuming pasta. Merely do as Italians do: Tempo your self and revel in a small portion.
Observe: This basic Italian recipe incorporates radicchio from Treviso, which has lengthy, tapered leaves. However for those who can’t come up with Trevisano radicchio, think about crimson radicchio. “They’re not as delicate and are barely extra bitter,” Gioffre says.
RELATED: 11 Scrumptious Veggie Pasta Recipes for Zoodle Lovers
Radicchio and Pumpkin Fettuccine Recipe
Makes four servings
Components
1 pound pumpkin or winter squash
2 tablespoons extra-virgin olive oil
2 massive heads Trevisano or crimson radicchio
Salt and freshly floor black pepper
2/three cup whole-wheat fettuccine pasta
Leaves from 1 sprig flat-leaf parsley
Directions
Peel the pumpkin and minimize the flesh into slices, ensuring that they’re not too skinny or uneven.
Warmth a tablespoon of extra-virgin olive oil in a medium skillet. Prepare dinner the pumpkin slices within the oil over excessive warmth, stirring often with a wood spoon for about 15 minutes. You’ll see a number of the pumpkin will stay intact and caramelized, whereas thinner components will crumble somewhat.
Clear the radicchio and minimize it on the roots in order that the leaves come aside. It’s also possible to minimize the radicchio into items. Warmth a tablespoon of extra-virgin olive oil in a big skillet. Prepare dinner the radicchio within the oil and season with salt and pepper to style. Prepare dinner over excessive warmth, stirring every now and then till the radicchio has browned however continues to be crunchy. This could take round 15 minutes.
Add the cooked pumpkin with the radicchio and season with extra salt and pepper to style. Prepare dinner for an additional couple of minutes to mix the flavors.
In a big pot, carry salted water to a boil and prepare dinner the fettuccine al dente (you should definitely reserve the pasta water). Take away the pasta with a skimmer and put it into the pan of greens.
Prepare dinner the pasta and greens collectively below excessive warmth for a couple of minutes, after which add somewhat pasta water, if vital.
Prime the pasta and greens with a couple of parsley leaves and pepper.
Should you like, add half of a candy crimson onion, sliced, to the pan together with the radicchio. Late-season radicchio can be glorious uncooked, wearing a salad with white beans.
The Skinny
Want concepts on easy methods to costume up your pasta? Try these straightforward pasta sauce recipes.
This recipe is from Vegano Italiano by Rosalba Gioffre. Copyright 2017 by Rosalba Gioffre. Reprinted by permission of The Countryman Press, a division of W.W. Norton & Firm.
zero Shares
